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1
Make the cake Preheat the oven to 350.
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2
Coat a 10-inch round cake pan with nonstick spray and line with parchment paper.
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3
In a saucepan, cover the dates with 1 cup of water; bring to a boil.
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4
Remove the pan from the heat and whisk in the baking soda; it will foam up.
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5
Let cool slightly.
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6
In a medium bowl, sift the flour with the baking powder and salt.
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7
In a stand mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until light and fluffy, 1 to 2 minutes.
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8
Beat in the eggs and vanilla.
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9
In 2 alternating batches, beat in the dry ingredients and the date mixture until just incorporated.
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10
Scrape the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
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11
Let the cake cool in the pan for 10 minutes.
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12
Meanwhile, make the sauce In a medium saucepan, bring the brown sugar, butter and heavy cream to a boil over moderate heat, whisking to dissolve the sugar.
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13
Simmer over moderately low heat, whisking, for 2 minutes.
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14
Remove from the heat; whisk in the brandy, vanilla and salt.
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15
Keep warm.
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16
Turn the cake out onto a rack and peel off the parchment.
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17
Carefully return the cake, top side down, to the pan.
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18
Using a skewer, poke 15 to 20 holes in it.
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19
Pour half of the warm sauce over the cake and let stand until absorbed, about 5 minutes.
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20
Invert onto a platter and poke another 15 to 20 holes in the top.
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21
Pour the remaining sauce over the top.
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22
Serve warm.
